Impact of minimal heat-processing on pectin methylesterase and peroxidase activity in freshly squeezed Citrus juices
Identifieur interne : 001945 ( Main/Exploration ); précédent : 001944; suivant : 001946Impact of minimal heat-processing on pectin methylesterase and peroxidase activity in freshly squeezed Citrus juices
Auteurs : Angelika R. Hirsch [Allemagne] ; Alexandra Knauss [Allemagne] ; Reinhold Carle [Allemagne] ; Sybille Neidhart [Allemagne]Source :
- European food research & technology : (Print) [ 1438-2377 ] ; 2011.
Descripteurs français
- Pascal (Inist)
English descriptors
- KwdEn :
Abstract
The impact of minimal heat-processing of juices on the activities of endogenous pectin methylesterase (PE) and peroxidase (POD) was compared between Citrus species. Mono-cultivar juices were produced from three orange (Citrus sinensis (L.) OSBECK cvs. 'Navelina', 'Salustiana', and 'Navelate'), two lemon (Citrus limon (L.) BURM. F. cvs. 'Verna' and 'Primofiori'), and two Clementine mandarin varieties (Citrus reticulata BLANCO cvs. 'Marisol' and 'Clemenules'). Two mandarin hybrids (cvs. 'Ortanique' and 'Clemenvilla') were likewise used. The freshly squeezed juices were subjected to continuous treatments at six different temperatures (42-92 °C) with subsequent re-cooling on the pilot plant scale. In fresh Citrus juice, POD activities notably varied between 0.2 and 7.5 nkat g-1 of juice, whereas PE activities were more uniform (0.4-1.5 PE units g-1). In all juices, except 'Ortanique' juice, heating >42 °C for 12 s reduced POD activity below 4.3% of the maximum activity in fresh Citrus juice. Thermal tolerance of the thermo-labile PE fraction was overall much higher, but varied among juices during heating at temperatures ≤62 °C. Overall thermal resistance of PE was though comparable, with deactivation exceeding 84%, mostly even 90%, after thermal treatments ≥72 °C. Unlike POD, total PE activity proved to be an indicator of freshness that is universally applicable to Citrus juices derived from orange, mandarin, and lemon or blends thereof. Freshly squeezed juices can analytically be distinguished from cold-stored, minimally processed products that display an almost completely inactivated thermo-labile PE fraction and thus extended shelf life.
Affiliations:
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Mono-cultivar juices were produced from three orange (Citrus sinensis (L.) OSBECK cvs. 'Navelina', 'Salustiana', and 'Navelate'), two lemon (Citrus limon (L.) BURM. F. cvs. 'Verna' and 'Primofiori'), and two Clementine mandarin varieties (Citrus reticulata BLANCO cvs. 'Marisol' and 'Clemenules'). Two mandarin hybrids (cvs. 'Ortanique' and 'Clemenvilla') were likewise used. The freshly squeezed juices were subjected to continuous treatments at six different temperatures (42-92 °C) with subsequent re-cooling on the pilot plant scale. In fresh Citrus juice, POD activities notably varied between 0.2 and 7.5 nkat g<sup>-1</sup> of juice, whereas PE activities were more uniform (0.4-1.5 PE units g<sup>-1</sup>). In all juices, except 'Ortanique' juice, heating >42 °C for 12 s reduced POD activity below 4.3% of the maximum activity in fresh Citrus juice. Thermal tolerance of the thermo-labile PE fraction was overall much higher, but varied among juices during heating at temperatures ≤62 °C. Overall thermal resistance of PE was though comparable, with deactivation exceeding 84%, mostly even 90%, after thermal treatments ≥72 °C. Unlike POD, total PE activity proved to be an indicator of freshness that is universally applicable to Citrus juices derived from orange, mandarin, and lemon or blends thereof. Freshly squeezed juices can analytically be distinguished from cold-stored, minimally processed products that display an almost completely inactivated thermo-labile PE fraction and thus extended shelf life.</div></front></TEI><affiliations><list><country><li>Allemagne</li></country><region><li>Bade-Wurtemberg</li><li>District de Stuttgart</li></region><settlement><li>Stuttgart</li></settlement></list><tree><country name="Allemagne"><region name="Bade-Wurtemberg"><name sortKey="Hirsch, Angelika R" sort="Hirsch, Angelika R" uniqKey="Hirsch A" first="Angelika R." last="Hirsch">Angelika R. Hirsch</name></region><name sortKey="Carle, Reinhold" sort="Carle, Reinhold" uniqKey="Carle R" first="Reinhold" last="Carle">Reinhold Carle</name><name sortKey="Knauss, Alexandra" sort="Knauss, Alexandra" uniqKey="Knauss A" first="Alexandra" last="Knauss">Alexandra Knauss</name><name sortKey="Neidhart, Sybille" sort="Neidhart, Sybille" uniqKey="Neidhart S" first="Sybille" last="Neidhart">Sybille Neidhart</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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